Soy Sauce Chicken (豉油雞), a Cantonese culinary gem, is renowned for its simplicity and unbelievably delicious results. This seemingly straightforward dish boasts a depth of flavor achieved through a perfect balance of soy sauce, ginger, and aromatics, transforming a humble chicken into a succulent masterpiece. The tender, melt-in-your-mouth meat, infused with the rich, savory sauce, is a testament to the power of minimal ingredients expertly combined. The glistening skin, slightly charred yet remarkably moist, is the ultimate reward for your efforts. Beyond its stunning taste, this dish is remarkably versatile, perfect as a centerpiece for a family meal or a show-stopping addition to a dim sum feast.
This recipe unlocks the secrets to achieving the perfect Soy Sauce Chicken, ensuring a consistently delicious outcome every time. From selecting the right chicken to mastering the simmering technique, we’ll guide you through each crucial step, providing helpful tips and tricks along the way. Ready to embark on this culinary adventure and create your own unforgettable Soy Sauce Chicken? Let's dive into the step-by-step process!
Tools Needed
- Pot
- Chopsticks
- Knife
- Cutting board
Ingredients
- Whole Chicken (4-5 lbs)
- Green Onion: 3 pieces
- Ginger: 4 pieces
- Garlic
- Light Soy Sauce
- Dark Soy Sauce (or Tamari): 6 tbsp (or more for darker color)
- Rice Wine: 3 tbsp + 3 tbsp
- Rock Sugar (or white/brown sugar)
- Cornstarch: 2 tbsp
- Water: 4 tbsp
- Sesame Oil: few drops
Step-by-Step Instructions
Step 1. Prepare the Chicken and Aromatics
- Wash the chicken thoroughly.
- Blanch the chicken in hot water, ensuring hot water gets into the cavity. This helps achieve even color and texture. Spend more time on larger chickens.
- Cut green onion, ginger, and garlic.
Step 2. Simmer the Chicken in Aromatic Sauce
- Heat oil, then add ginger, garlic, and green onions, cooking for about 20 seconds each.
- Add light soy sauce, rice wine, and rock sugar, cooking for 30 seconds.
- Add hot water and dark soy sauce, cooking for 30 seconds.
- Ladle the sauce over the chicken, ensuring all sides are covered for consistent color.
- Simmer the chicken on low heat for 15 minutes, flip, and simmer for another 15 minutes. For a larger chicken, flip again after 30 minutes and simmer for 10 more minutes.
- Check if the chicken is done by inserting a chopstick between the thigh and breast; clear juice indicates doneness.
Step 3. Thicken the Sauce
- Bring the remaining sauce to a boil to preserve it.
- Prepare a slurry of cornstarch and water. Add to the sauce, along with sesame oil, and bring to a boil before turning off the heat.
Step 4. Serve
- Cut the chicken into serving pieces.
- Ladle the sauce over the chopped chicken and serve.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- For a more consistent color, spend more time blanching the chicken.
- Use a pot for larger chickens to ensure even sauce coverage.
- Adjust the amount of dark soy sauce for desired color intensity.
- Cooking time varies depending on chicken size. Smaller chickens cook faster.
- Traditionally, the whole chicken is served to symbolize prosperity. Arrange the pieces to reflect the chicken's original shape.
Nutrition
- Calories: approximately 2000-2500
- Fat: 120-150g
- Carbs: 70-90g
- Protein: 150-200g
FAQs
1. Can I use a different type of chicken?
Yes, you can use a whole chicken or even chicken pieces. Adjust cooking time accordingly; smaller pieces will cook faster.
2. How do I store leftover Soy Sauce Chicken?
Store the chicken in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately.
3. Can I make this recipe in advance?
Yes! The chicken tastes even better the next day. Prepare it a day ahead and refrigerate; reheat gently before serving.
This Juiciest Soy Sauce Chicken recipe delivers a Cantonese classic with minimal effort and maximum flavor. The result is a dish that’s both impressive and comforting, perfect for any occasion. Now go forth and enjoy the succulent rewards of your culinary journey!